1. Place 1 pound chicken pieces in a bowl with 1/2 cup buttermilk. Cover and refrigerate for at least 30 minutes.

2. In a separate bowl combine 1 cup cornstarch, 1/2 cup all purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.

3. Remove chicken from buttermilk, allow excess to drip off, and coat thoroughly in the flour mixture.

4. Heat vegetable oil in a deep pan to 350°F. Fry chicken in batches for 4 to 5 minutes until golden brown and fully cooked. Transfer to paper towels.

5. In a saucepan over medium heat combine 1/3 cup gochujang, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 cloves minced garlic, and 1 teaspoon grated ginger. Simmer for 2 to 3 minutes until slightly thickened.

6. Add fried chicken to the sauce and toss until evenly coated.

7. In a bowl mix 2 cups shredded cabbage, 1/2 cup shredded carrots, 2 tablespoons rice vinegar, and 1 teaspoon sugar to make the slaw.

8. Steam 8 bao buns according to package directions.

9. Fill each bun with glazed chicken, slaw, sliced green onions, and sesame seeds. Serve immediately.